Mine The Gap!

What better way to kick off summer than green ice cream, right? To be totally honest, I’m having a hard time digesting raw greens these days, and cooked greens are super unappealing to me right now. So, this was my attempt to get my greens in on a hot summer day.

I juiced a bunch of basil, kale, collard greens, baby spinach, ginger and lemon. Then I blended that together in my Vitamix with 1 – 1/2 frozen bananas, 2 dates, a can of full-fat coconut milk, 2 tablespoons of coconut oil (the fat is important so the ice cream doesn’t get too icy), and a heaping teaspoon of spirulina powder. I then added the mixture to my ice cream maker (with bowl previously frozen) and let that churn for close to an hour. This makes a lot of ice cream, and I keep it in the freezer in glass containers.

Yum! It’s super refreshing, not very sweet. You can easily make this sweeter if you add more dates, but I like it this way. Obviously this recipe is super customizable, depending on what veggies/leafy greens you have on hand and what you like. You can totally leave the spirulina powder out if you don’t like it/don’t have it. I would recommend not changing up the other ingredients (coconut milk, coconut oil and frozen bananas) as they are helpful to getting the optimal texture. Enjoy your first day of summer wherever you are, and let me know if you try it out yourself!